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Fresh fermented cheese production with continuous pre-fermented milk by a mixed culture of mesophilic lactic streptococci entrapped in Ca-Al ginate

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Summary

The principles of a process for the steady mixed continuous culture of entrapped mesophilic lactic streptococci is given. Characteristics of a pH-stat continuous stirred tank reactor were examined. A stable balance of cit. (+) and cit. (−) bacteria in continuously pre-fermented milk was observed. The incubation time for fresh fermented cheese manufacturing using pre-fermented milk can be reduced by 50%.

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Authors and Affiliations

  1. Départment de Microbiologie-Biotechnologie Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Université de Bourgogne, Campus Universitaire Montmuzard, 21100, Dijon

    H. Prevost & C. Divies

Authors
  1. H. Prevost
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  2. C. Divies
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Prevost, H., Divies, C. Fresh fermented cheese production with continuous pre-fermented milk by a mixed culture of mesophilic lactic streptococci entrapped in Ca-Al ginate. Biotechnol Lett 9, 789–794 (1987). https://doi.org/10.1007/BF01028285

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  • DOI: https://doi.org/10.1007/BF01028285

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